Heat a non-stick pan on medium-high heat.
Put all of the burger ingredients in a food processor and pulse for few about 5-6 seconds until the beans are coarsely mashed and the mixture comes together. Taking about a golf-ball sized mixture in your hands, make small patties, 2-3 inches in diameter and about quarter inch high.
Swirl 1 Tbsp. of oil on the pan and cook 4-5 patties at a time for 4-5 minutes on each side or until they are golden brown.
Spread the hummus on the buns and serve the burger with some lettuce and onion and sides (see below) if desired.
Broccoli Slaw:
In a bowl, mix a cup of broccoli slaw with 1/4 cup sour-cream, 1 Tbsp. light mayo, 1 tsp. Dijon mustard, 1/2 tsp. sugar, 1/2 tsp. white vinegar and salt and pepper to taste. Refrigerate for at least 10 minutes before serving.
Pickles:
Dissolve 2 Tbsp. sugar, 1 Tbsp. salt in about 1/2 cup of white vinegar and 1/4 cup water. Add 1 Tbsp. fresh dill sprigs; chopped, 1 tsp. whole coriander seeds, 7-8 whole peppercorns. Mix thoroughly. Add 3 small Persian cucumbers and 1/2 red bell pepper; both thinly sliced. Mix and set aside until ready to eat. Leftover pickles will stay in the fridge for 2-3 days.
Oven-roasted rosemary-lemon fries:
Pre-heat the oven to 450O F. Cut 3 large potatoes into medium fries. Add to a large bowl. Add 3 Tbsps. Olive oil, 2-3 sprigs of rosemary, zest of 1 lemon, salt and pepper to taste. Toss thoroughly. Spread the mixed potatoes in a large baking sheet lined with parchment paper. Bake stirring occasionally for 25 to 30 minutes or until it is cooked and slightly brown on the edges. Serve hot.